Succulent Kebabs, Fragrant Biryani and So Much More: A Historic Indian City Gains Recognition on the UNESCO Gastronomy List.

Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike praising its superb cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it enters a global network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The accolade "is a testament to its centuries-old gastronomic legacy and vibrant gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities around the world.

An Urban Center with a Culinary Soul

The recognition for this time-honored city comes as hardly a shock to its inhabitants or dedicated food lovers. Many share the opinion that it is "better late than never".

With the UNESCO recognition, this adored, bustling, and vibrant city – the capital of India's biggest state – is at last in the global gaze for what has consistently defined its soul: an profound love for food.

"'What's for dinner, how should it be prepared' is a ongoing discussion from waking up until night in many homes," notes a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to exquisite levels in their royal kitchens.

These royal kitchens were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so fine that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine not only showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on countless corners, there are tiny kiosks and stalls – hidden treasures that are immensely loved by the locals.

In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.

To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and complicated. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation are reluctant to take up the skill.

A renowned chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The global recognition, it is hoped, will motivate more people around the world to discover these tales and experience the city to savour the food wonders of Lucknow.